Roasted Veggies

Fresh Veggies


I’ve done the typical roasting veggies with olive oil and a few dried/fresh herbs and honestly it’s decent but not that great to me.  Winter roasted veggies tend to be more my style.

I decided to change it up, only a bit, by adding balsamic vinegar.  This was the touch I’ve been looking for!

  • Snow Peas
  • Snap Peas
  • Carrot
  • Napa Cabbage
  • Potato
  • Summer Squash
  • Tomatoes (just a few)
  • Red Onion
  • Broccoli
  • Garlic
  • Olive Oil
  • Balsamic Vinegar
  • S&P
  • Dried Herbs

Seasoned Veggies

Wash and chop all veggies.

Place in a pyrex dish and drizzle with olive oil and balsamic vinegar.  Go a bit heavy on the vinegar!

Season with salt, pepper, and dried herbs.  I used basil, oregano, parsley, rosemary, savory, and sage.  Toss together well.

Bake at 400° for 45 minutes to an hour.  Stir a few times for even cooking.

Serve as a side dish or over pasta for a meal!



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